Volume 16, Issue 96 (2020)                   FSCT 2020, 16(96): 161-173 | Back to browse issues page


XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Ahmadi Chenarbon H. The effect of storage time on dielectric constant of kernels, qualitative properties of flour and rheological characterization of two wheat cultivars (Tajan and Marvdasht). FSCT 2020; 16 (96) :161-173
URL: http://fsct.modares.ac.ir/article-7-36668-en.html
Assistant Professor, Department of Agronomy, College of Agriculture, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran. , h.ahmadi292@yahoo.com
Abstract:   (2641 Views)
One of the most important factors contributing to bread waste in production and consumption is the use of newly-harvested wheat in some seasons. However, the occurrence of natural oxidation and formation of intermolecular bonds in the protein network improve wheat quality due to proper storage. For this purpose, this research examined the effect of storage life on the dielectric constant of wheat kernels, physiochemical properties of flour, and rheological properties of the dough from two cultivars, namely Tajan and Marvdasht, in three durations (0, 30, and 60 days). Results suggested that, with the passage of time, pH decreased in cultivars, but the protein level, wet gluten, Zeleny sedimentation, dielectric constant, and moisture increased, while the ash in both cultivars did not change significantly. Meanwhile, all measured properties, excluding pH and protein, improved more significantly in the Tajan Cultivars than in Marvdasht.  Additionally, as time passed, water absorption, dough development time, and dough stability time increased in both cultivars, but the value of these indexes and the level of changes were higher in Tajan than in Marvdasht. At the same time, dough softening degrees decreased in both cultivars through time after 10 and 12 minutes with Tajan having a lower degree than Marvdasht. With the passage of time, in all durations of fermentation, the required energy for dough extension, resistance to extension, extensibility, and the ratio number Increased in both cultivars.  Except for the dough extensibility, the changes in other properties in the Tajan Cultivar were higher than those of the Marvdasht Cultivar. The research concluded that the effect of storage life on physicochemical and rheological properties of the dough from Tajan was higher and more significant than those of Marvdasht.
Full-Text [PDF 473 kb]   (813 Downloads)    
Article Type: Original Research | Subject: food industry engineering
Received: 2019/09/21 | Accepted: 2019/12/11 | Published: 2020/01/30

Add your comments about this article : Your username or Email:
CAPTCHA

Send email to the article author


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.